500 g chicken breast fillets, sliced
1 tsp dried Italian herbs
1 tsp dried chilli flakes
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon tomato paste
500 g jar tomato pasta sauce
2½ cups small pasta shells
⅓ cup sun-dried tomato strips in oil, drained
- Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan over medium-high heat. Toss chicken with herbs and chilli flakes, add to pan. Cook for 4-5 min or until lightly browned. Transfer chicken to plate, set aside.
- Heat a further 2 teaspoons olive oil in the same pan. Add onion and garlic and cook for 5 min. Stir in tomato paste, pasta sauce, pasta and 2 cups water. Bring to a boil, reduce heat to medium-low. Cover and simmer for 12-15 min or until pasta is al dente.
- Return chicken to pan and cook, uncovered, for a further 5 min or until the chicken is cooked through. Stir through the sun-dried tomatoes and season to taste. Garnish with fresh basil leaves. Serve with a rocket, red onion and parmesan salad on the side.